French Onion Soup II Recipe

Name: French Onion Soup II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter; 6 large onions, sliced 1/4 inch; 4 large garlic cloves, chopped; 2 dried bay leaves; kosher salt; fresh ground black pepper; 1 tablespoon red wine vinegar; 1 cup dry red wine; ¼ cup all-purpose flour; 8 cups beef broth; 1 tablespoon Worcestershire sauce; 1 baguette, sliced 2 inch thick; 18 slices provolone cheese or 12 lb provolone cheese

Servings: persons

½ cup butter
6 large onions, sliced 1/4 inch
4 large garlic cloves, chopped
2 dried bay leaves
kosher salt
fresh ground black pepper
1 tablespoon red wine vinegar
1 cup dry red wine
¼ cup all-purpose flour
8 cups beef broth
1 tablespoon Worcestershire sauce
1 baguette, sliced 2 inch thick
18 slices provolone cheese or 12 lb provolone cheese

1
In a large Dutch oven, over medium heat, add the butter and when melted, add the onion, garlic, bay leaves and season with salt and pepper.
2
Cook until the onions are caramelized, about 25 to 30 minutes.
3
Preheat the broiler.
4
To the soup, add in the vinegar and cook for 1 minute.
5
Add in the wine and bring to a boil.
6
Reduce the heat to medium-low and simmer until the wine evaporates about 5 to 6 minutes.
7
Remove the bay leaves then sprinkle in the flour while stirring.
8
Cook stirring for about 3 to 5 minutes.
9
Add in the broth and Worcestershire sauce and bring to a boil.
10
Lower heat to low and simmer for about 10 minutes.
11
In the meantime, place the baguette slices on a baking pan.
12
Place under the broiler and toast until golden brown on both sides, about 1 to 2 minutes.
13
Remove from broiler; (do not turn off broiler) and place 1 baguette slice into each bowl.
14
Season the soup with salt and pepper if needed.
15
Ladle the soup over the baguette then place 3 slices of cheese on top.
16
Place the bowls on the baking pan and place under the broiler and cook until bubbly and golden brown, about 2 to 4 minutes.
17
Serve immediately.

1015

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup butter, 6 large onions, sliced 1/4 inch, 4 large garlic cloves, chopped, 2 dried bay leaves, and more.

Yes, French Onion Soup II falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

French Onion Soup II

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